Recipes
Soften the butter. mix the butter, the salt and the flour in a food processor fitted with a dough hook. add the water and mix (don’t knead). shape into a ball and cover with cling film. allow to rest for at least 5 hours in the fridge. Give five single turns allowing for a least 2 hours rest in between every other turn.
Make a crème pâtissière (custard cream). incorporate 250g butter while still hot. cool. once cold, incorporate the other half of the softened butter then whisk with and electric mixer.
Warm up the purée with half of the sugar. mix the nh pectin with rest of the sugar pour over the hot purée. Wisk then boil for about 5 min until the mixture turns into a soft jam consistency. cool down.
Roll out the puff pastry to 2.5 mm thickness, place on an oven tray with a silpain. allow to rest for at least two hours in the fridge. place a baking sheet on the millefeuille tray and another tray then bake at 150 °c / 302 °f in a convection oven or at 160 °c / 320 °f in a deck oven for approx. 40 minutes. remove the tray and the baking sheet, sprinkle with icing sugar and caster sugar and put in a convection oven at 220 °c / 428 °f or in a deck oven at 230 °c/ 446 °f for approx. 5 minutes until the top of the millefeuilles is caramelized. this is very important to prevent the millefeuille from softening when in contact with the cream. allow to cool.
On a caramelized puff pastry heart, pipe some raspberry filling and then pipe with a pastry bag some vanilla mousseline cream, arrange the raspberries. add a second caramelized puff pastry heart, pipe nice ball shapes with the pastry bag, top with the last heart. sprinkle all around the edges with decorative snow sugar, decorate with red fruit.
Awarded “Meilleur Ouvrier de France Pâtissier 2000” [Best Pastry Craftsman of France in 2000], Stéphane Glacier is one of the world’s leading ambassadors for the art of French pastry. After teaching in the most prestigious schools, he launched his own consultancy, founded a publishing house and opened a pâtisserie as well as a school for professionals and amateurs in the town of Colombes, located on the outskirts of Paris. Let’s meet him.
